Gluten free Caribbean cooking and recipes by Caribbean cookbook author Chris De La Rosa
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Bodi or Bora, and some may even know it as Yard Beans, Snake Beans, Pea Beans, Asparagus Beans or Chinese Long Beans, is one of my favorite curry dishes, even as a lil fella on the islands. And while the recipe will work with French or String beans, Bodi has a unique flavor it imparts…
I was only exposed to this dish after moving to Canada, however in speaking with my mom recently she mentioned that she did use canned (tin) sardines in tomato sauce. Apparently we hated the tomato sauce, so she never included it in the meals she would make for my siblings and I. She also spoke…
Stewed Pumpkin or Pumpkin Talkari (takari) is definitely one of the easiest vegan dishes you’ll ever bless your tastebuds with. I have shared the Stewed Pumpkin With Salted Cod, Curry Pumpkin With Shrimp and back in 2012 we did the Stewed Pumpkin With Shrimp, this vegetarian version is still ranks as my fave. You’ll Need……
Over the years I’ve shared a number of Curry Shrimp recipes with you and while the Masala Shrimp seems to be on everyone’s list of fav recipes, I get just as many emails about the Curry Crab with Lobster I most recently published. As mentioned in the video of this recipe, we are changing things…
A few years back I shared the recipe for making Stewed Red Herrings (as it’s known in Barbados) and even further back we did Cabbage With Smoked Herrings and in 2010 we did this very same way of preparing Smoked Herrings, however you will see slight differences with this updated version. Should you visit Barbados,…
About 12 years ago I shared my original take on Okra With Shrimp, and while that recipe is still very popular, I thought I’d share another version with slight differences with you. One of the most common questions I received after sharing a quick Reel on Instagram was, “can I use pre-cooked shrimp?“. The short…
Being in the Lenten season, it means there’s an increase in requests for more fish recipes. With that in mind and with my occasional craving for ocean fish (I dislike ‘sweet-water” fish, meaning anything from lakes and rivers), I figured I’d share a one-pan fish recipe. Something even the novice can easily put together with…
Way back in 2009 I shared the original Pong-up yam with saltfish recipe, a recipe that’s very dear to me as it reminds me of “home” and being a carefree lil fella on the islands. In that recipe we explored how it’s done from scratch, however with this version we’ll use leftover boiled yam and…
In the original Coconut Rice recipe we employed the assistance of a rice cooker, so I thought I’d share a stove-top version with subtle differences from that original recipe. Adding the dried pineapple and raisins (any dried fruit), is simply a personal choice and it’s really up to you to go that route or not….
As a lil fella growing up on the islands, Curry Duck was never my thing. It’s funny how in my adult years, every couple months I get a serious craving for it. There’s something so comforting about a plate of rice, dhal and spicy curry duck, with a side of mango kuchela or pepper choka….
The Ultimate Curry Shrimp is one of the most visited (used) recipes on the website ever since it was uploaded, and while it’s still very much relevant, I thought I’d share a version with some slight differences. Especially since I’m doing the ‘comfort food’ series on YouTube. You’ll Need… 1 1/2 tablespoon olive oil1 teaspoon…
Over the years I’ve shared several Chow (spicy pickled fruit) recipes with you and yes we have done the Ultimate Pineapple Chow and the Applewood Smoked Pineapple Chow (which was copied wholesale by a major food publication without a hint of credit), we’ve never explored how one ingredient can have such a drastic influence on…
